Preheat the oven to 350 degrees.Coat the inside of a 9-inch cake pan, with non-stick cooking spray, then sift the confectioner’s sugar onto the cooking spray in the pan.In an 8-cup glass measuring cup, melt the chocolate and butter together in the micro-wave on high for 2 minutes, stirring half way through.Remove from the oven and continue to stir until the chocolate is melted.Set aside and allow to cool.In the bowl of an electric mixer with the whip attachment, beat the eggs, sugar, salt and flavoring together for about 8 minutes, until tripled in volume.With the machine on low, gradually pour in the chocolate mixture, until it is incorporated.Fold in the cocoa and flour, until it disappears and then pour the batter into the prepared pan.(Diva Do-Ahead:At this point, the mixture can be refrigerated for up to 8 hours, or frozen for 6 weeks.)Defrost and bring to room temperature before baking 20 to 25 minutes, until the torte is set in the middle.Remove from the oven and allow to cool for 10 minutes, then invert onto a serving platter.(Since the bottom of the cake will be the most beautiful side, don’t re-invert the cake)Meanwhile, prepare the glaze.1 cup sugar1/3 cup milk5 tablespoons unsalted butter6-ounces chocolate chips1.In a saucepan, heat together the sugar, milk and butter to boiling.Boil for 1 minute, stirring constantly.Remove from the heat and add the chocolate chips, stirring to melt the chips.Immediately, pour over the baked cake.The cake can be stored at room temperature for 4 hours, refrigerated for 2 days, or frozen for 2 months.Defrost and allow to stand at room temperature for at least 2 hours before serving.

Make it Now

1.Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking pan with non-stick cooking spray.

2.In the bowl of a food processor or electric mixer fitted with the paddle attachment, combine the dry ingredients, and drop the butter cubes onto the dry ingredients.Blend on low speed or pulse on and off in the food processor till the mixture comes together.Stir in the pecans.

3.Press 2 ½ cups of the mixture into the prepared baking dish, set the remaining crust aside and bake for 20 minutes until golden brown.Remove from the oven, allow to cool.

Filling

2 cups pumpkin puree

1 cup light or dark brown sugar

2 large eggs

Two 8-ounce packages of cream cheese, softened

1 teaspoon pumpkin pie spice

2 tablespoons maple syrup

1.In the bowl of an electric mixer or in a food processor, beat all the ingredients together until they are smooth.Pour over the cooled crust, and sprinkle with the reserved streusel.Cover and freeze for up to 6 weeks. Defrost completely before continuing.

Bake it Later

1. Preheat the oven to 350 degrees, and bake the cheesecake bars for 40 to 45 minutes, until the filling is set.Remove from the oven and cut the square immediately with a sharp knife, wiping the knife with each cut.Serve the squares warm or at room temperature. Refrigerate any leftovers.

NOTE on Brown Sugar:The darker the sugar the more caramel/molasses flavor you will have, so it’s really up to you which type you use.Either worked fine in testing.

Layered Vegetable Salad with Creamy Dill and Chive Dressing

Serves 8 to 10

Creamy Dill and Chive Dressing

1 cup mayonnaise (low fat OK)

1/2 cup milk (Low Fat OK)

1/2 teaspoon lemon pepper

2 tablespoons dillweed

1/4 cup chopped fresh chives

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 teaspoon garlic salt

In a small bowl, combine the dressing ingredients and stir to blend. Do-Ahead: At this point, you can cover and refrigerate for up to 1 week.

1.To assemble the salad, in a large salad bowl, layer the lettuce, red pepper, eggs, red onion, celery, carrots, artichoke hearts, and beets.Spread the dressing over the top of the salad, sealing it, and then sprinkle with the cheese.Do-Ahead: At this point, cover and refrigerate for at least 4 hours or overnight.

In a small skillet, heat the oil over medium heat, and then add the garlic, onion, tomatoes, and basil and cook, stirring, for 2 minutes.Remove from the heat, add the shrimp, tossing to coat it with the oil, and allow to cool to room temperature.

Put the orzo in a large salad bowl, add the shrimp mixture, and toss to coat the pasta. Add the vinegar, salt, pepper, and parsley, stirring to blend.Taste for salt and pepper. Do-Ahead: At this point, you can cover and refrigerate for up to 2 days.]

Remove the salad from the refrigerator 30 minutes before serving.

Julia’s Debatable French Potato SaladServes 10 to 12

6 pounds Yukon Gold or red potatoes

6 scallions (white and tender green parts), finely chopped

1/4 cup chopped fresh Italian parsley

1/4 cup packed fresh basil leaves, thinly sliced

3 cloves garlic, cut in half

1 cup extra virgin olive oil

1/3 cup red wine vinegar

1 1/2 teaspoons salt

1 teaspoon freshly ground black pepper

Cook the potatoes in a large pot of boiling salted water to cover until just tender, about 25 minutes.Drain, let cool a bit, and refrigerate until cold.

Peel the potatoes, cut into bite-size pieces, and transfer them to a large salad bowl. Add the scallions, 2 tablespoons of the parsley, all but 1 tablespoon of the basil, and the garlic and toss gently to combine.

In a medium-size bowl, whisk together the oil, vinegar, salt, and pepper until blended.Pour half over the potatoes and stir gently to mix. Do-Ahead: At this point, you can cover and refrigerate the salad and remaining dressing up to 24 hours or leave at room temperature up to 4 hours.

One hour before serving, toss the salad with additional dressing, remove the garlic cloves, and garnish with the remaining 2 tablespoons parsley and 1 tablespoon basil.

Marinated Orange SaladServes 10 to 12

If you can find blood oranges, they provide a beautiful contrast in the salad as well.

12 navel oranges (6 pink and 6 regular if possible)

1/2 cup extra virgin olive oil

3 tablespoons red wine vinegar

2 teaspoons dried oregano

Cut the ends off the oranges, then stand them on a cut end and, using a sharp knife, cut away the skin from the top to the bottom, totally removing the peel and white pith.Slice them 1/2 inch thick and arrange on a serving platter. Do-Ahead: At this point, you can cover and refrigerate overnight.]

In a small bowl, whisk together the oil, vinegar, and oregano until thickened. Pour over the orangesDo-Ahead: At this point, marinate for at least 2 hours and up to 6 hours at room temperature.

Cook the potatoes in a large pot of boiling salted water to cover until just tender, about 25 minutes. Drain the potatoes, let cool a bit, and refrigerate until cold.

Peel the potatoes, cut into bite-size pieces, and transfer them to a large salad bowl.Add the celery and scallions, sprinkle with the vinegar, oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper, and toss to coat the potatoes.[Do-Ahead: At this point, you can cover and refrigerate overnight.]

In a medium-size bowl, whisk together the remaining 1 teaspoon of salt and 1/2 teaspoon of pepper, the mayonnaise, sour cream, milk, lemon zest, dill, and 1/2 teaspoon of the paprika.

Toss the potatoes with half the dressing, stirring gently to coat. [Do-Ahead: At this point, cover and refrigerate for 4 to 12 hours before serving.]

Thirty minutes before serving, toss the salad again, adding more dressing if needed.Sprinkle with the remaining 1/2 teaspoon of paprika and serve.

Cook the potatoes in a large pot of boiling salted water to cover until just tender, about 25 minutes.Drain, let cool a bit, and refrigerate until cold.

Peel the potatoes, cut into bite-size pieces, and transfer them to a large salad bowl. Add the celery, onion, pickles, about 2/3 of the eggs, the parsley, and cucumber.Sprinkle with the oil, lemon juice, salt, and pepper and toss to blend. [Do-Ahead: At this point, you can cover and refrigerate for up to 8 hours.]

In a medium-size bowl, combine the mayonnaise, mustard, pickle juice, and milk, whisking to blend until smooth.Pour half the dressing over the potatoes and stir gently to coat. [Do-Ahead: At this point, cover and refrigerate the salad, the remaining dressing, and eggs for at least 4 hours or overnight.]

One hour before serving, taste the salad and add additional dressing, tossing gently to coat.Cover the top of the salad with the remaining sliced eggs, sprinkle with the paprika, and refrigerate until just before serving.

Cook the potatoes in a large pot of boiling salted water to cover until just tender, about 25 minutes.Drain, let cool a bit, and refrigerate until cold.

Peel the potatoes, cut into bite-size pieces, and transfer them to a large salad bowl. Add the celery and shallots, sprinkle with the olive oil and vinegar, and toss gently to combine. [Do-Ahead: At this point, you can cover and refrigerate for up to 8 hours.]

In a medium-size bowl, whisk together the mayonnaise, sun-dried tomatoes, tomato oil, pepper, garlic, pepper, basil, and parsley until combined. Pour half the dressing over the potatoes and toss to coat. [Do-Ahead: At this point, you can cover and refrigerate the salad and the remaining dressing for up to 2 days.]

One hour before serving, remove the salad from the refrigerator and toss with additional dressing. Refrigerate until ready to serve.

Diva Variation

Quick Pesto Potato Salad: Combine 2 cups of mayonnaise with 1 cup of basil pesto, homemade or store-bought..Put the cooked, cooled, and cut-up potatoes in a large bowl, add 1 cup of chopped celery and 1/2 cup of chopped shallots and toss with half the dressing. Refrigerate overnight, then toss again with additional dressing and garnish with pine nuts.

Cook the potatoes in a large pot of boiling salted water to cover until just tender, about 25 minutes. Drain, let cool a bit, and refrigerate until cold.

Peel the potatoes, cut into bite-size pieces, and transfer them to a large salad bowl. Toss with the oil, vinegar, salt, and pepper. [Do-Ahead: At this point, you can cover and refrigerate for up to 12 hours.]

In a small bowl, whisk together the sour cream and Dijon. Stir half the dressing into the potatoes, sprinkle with the scallions, and stir gently to blend. [Do-Ahead: At this point, cover the potatoes and the remaining dressing and refrigerate for at least 4 hours and up to 12 hours.]

One hour before serving, remove the salad from the refrigerator, taste, and add more dressing, tossing gently. Add the bacon and toss again. Refrigerate until serving time.

Lime Curd

Makes about 3 ½ cups

1 cup sugar

6 large eggs

1/2 to 2/3 cup fresh lime juice (or lemon juice or orange juice)

1/2 cup (1 stick) butter, cut into 1/2-inch cubes

In a heavy bottom saucepan, over medium heat, whisk together the sugar, eggs and lime juice.

Continue to whisk until the mixture becomes thickened and bubbles just begin to break the surface of the mixture.(It should be the consistency of pudding)

Add the butter, whisking in a bit at a time, until incorporated.Remove from the heat and transfer to a glass bowl, cool completely, pressing plastic wrap directly on the surface of the curd to prevent a skin from forming.Refrigerate for up to 1 week or freeze for 2 months.

Note:equal parts stiffly whipped cream whisked with lime, lemon or orange curd makes a delicious filling for cakes, pies, or topping for shortcake.The leftover crème/curd can be frozen for up to 2 months, or pour into a graham cracker crust and freeze for up to 2 months and serve as dessert at another time.

Lemon Poppy Seed Shortcakes (can also be muffins, or cupcakes)

Makes 12 shortcakes, or cupcakes

2/3 cup butter, softened

1 1/3 cup sugar

2 eggs

2 teaspoons lemon extract

Grated zest of ½ lemon

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

1 cup whole milk

1 tablespoon poppy seeds

1.Preheat the oven to 350 degrees and coat the inside of shortcake or cupcake tins with non-stick cooking spray.

2.In the bowl of an electric mixer or low speed, cream together the butter and sugar, until fluffy.Add the eggs, extract and zest beating on medium speed until well combined.

3.Add the flour, baking powder and salt alternately with the milk, until the mixture begins to become smooth.Add the poppy seeds and beat another minute.Pour 1/3 cup of the batter into each prepared tin, bake for 18 to 22 minutes, until a skewer inserted into the center of each cake comes out clean.Remove from the oven, allow to cool for ten minutes, and then remove from the tins.Store at room temperature for 24 hours, or freeze for up to 6 weeks.

Note:To change the shortcakes, you can omit the poppy seeds and lemon zest, and substitute 2 teaspoons vanilla extract or vanilla paste.OR, you can substitute orange zest for the lemon zest and 2 teaspoon orange extract for the lemon zest and extract.(Lime zest is pretty overpowering, so I’m no recommending for the shortcakes)

Pasta with Zucchini and Peas

Serves 4 as a main course, 6 as a side dish--Terrifc with chicken piccata

In a saute pan, melt the butter, and saute the leeks until they are softened, about 2 to 3 minutes. Add the zucchini,and saute for another 4 to 5 minutes, until the liquid from the zucchini begins to evaporate. Season with the salt and pepper, add the peas, cream and basil and heat through. (At this point the sauce can be refrigerated for up to 24 hours--reheat before proceeding)Add the pasta to the saute pan, and toss to coat with the sauce. Sprinkle with half the cheese, and toss again. Serve each portion topped with additional grated cheese.